Season 5, Episode 2: Bread

From the beginning, the atmosphere in the Baking Show tent is charged as 11 bakers attempt to make flatbread. Tempting Paul and Mary with two varieties, the bakers feel the pressure as they try to produce 24 flatbreads.

The revered technical challenge has the bakers in a twist as they attempt to Paul’s recipe for the notoriously difficult eight-strand plaited loaf.

And all hopes of staying are pinned on the showstopper challenge, where the bakers attempt the new technique of making bagels. Boiled before they are baked, the bakers have to produce 12 sweet and 12 savory bagels. But who will impress and be named ‘Star Baker’, and who will fail to make the grade and be forced to leave?

Technical Challenge Recipe

Think you can hang with the contestants on the show? Try the technical challenge recipe from the judges at home and see how well you can do. Don’t forget to share pictures on Twitter and Instagram using #PBSBakingShow.

Contestant Challenge Recipe

For each episode, some of the contestants have made their personal recipes available online. Unfortunately, not all recipes are available.

Never drain your beans.I've made this chili recipe dozens of times over the years. Draining and rinsing the beans absolutely destroys the body of the chili. Having this chili with drained beans is like the difference between having chili and having a sloppy joe. The juice from the beans gives your chili that proper texture profile that a great chili dis

I really like to know a possibility to review Marta Bakes recipes in case I missed it!!! For example I like to review the episodes with frosted cakes,but when I’m trying to access the episode title is giving me only the introduction but not the entire episode,is any possibility to review that episode or I lost it forever!!!

When I converted the temperature from the 180 fan mentioned in the Master Class series, I also came up with 390 and degrees F and used 400 degrees F in a conventional (non-fan) oven. It took 14 minutes to bake. I can't see doing this at 350 degrees - but I am so not a chef! I recommend not letting them cool for more than a minute - you want to serve the

Hi Sam, in Japan there are several flash freezing systems that use everything from magnets to vibrations to liquid nitrogen to disrupt the formation of ice crystals. I'm not an expert on freezing technologies, but I can tell you than I've done A/B testing of fish that's been frozen in a home freezer vs fish that was was frozen by a packer and

You said in your replies to a few people that fish needs to be flash frozen as opposed to slow frozen so that it doesn't create crystals which destroy the texture of the fish. But won't those crystals form while you're thawing the fish out since there's only so fast you can thaw it out? And wouldn't fish have to be pretty thin to eff

Turns out they did have baking powder...Fry bread was originally invented by the Navajo tribe after they were forced into internment camps by the United States Calvary. The tribes were provided food supplies that included among other things flour, baking soda, yeast, powdered milk, salt, sugar and lard. Since much of the other food supplies were usually eith